Total Time
Prep 30 mins
Cook 25 mins

These are so soft and yummy! They remind me of some I had as a child that a neighbor made all the time. I am so glad to have found this recipe. For convenience I use instant potatoes a lot and it works fine. These are even better the next day which to me with bread is rare, so I plan to make them for Thanksgiving this year.


  1. Sprinkle yeast over water that has been placed in your mixer.
  2. Allow the yeast to activate and then mix in sugar.
  3. Then add potatoes, salt, shortening, and eggs.
  4. Add flour a cup at a time stopping at 8.
  5. Only add enough of the remaining flour to get an only slightly sticky feel. The dough should be workable but not dry.
  6. Place in a greased bowl and cover with a towel.
  7. Allow to rise till doubled in a warm place.
  8. Measure another 1/2 c flour into a bowl.
  9. Spray hands with pan spray (will need to repeat this as the dough starts to stick a bit).
  10. Break off dough and form into rolls.
  11. Roll into flour just to coat.
  12. Place on a greased pan and allow to rise till almost doubled.
  13. Bake in a preheated 350°F oven 20-25 minutes or till lightly browned.
  14. Prep time does not include rise time as that will vary.
Most Helpful

We made this for Turkey day, without doing a trial run. Was kind of skeptical because I've never really made rolls before. But this was super easy, taste wonderfully light, and gave off a nice aroma. Made a ton of rolls ( Guess I should have read that it serves 36, next time we will cut the recipe in half. Since we didn't have a cookie sheet with a small lip to it we used an oversized muffin pan. My mom got a little carried away with the dough and they came out huge!!! But were still surprisingly light and fluffy. Looks like I'll be making these every year!!!!! Good post!!!!!!!!!!

ChrissyVas80 November 27, 2008

Have made these several times now - they are great! I've made them into "hamburger" roll size for sandwiches, dinner rolls, and even took part of the dough and put into a loaf pan for bread - always taste wonderful and have a nice light texture. I use the water I cooked the potatoes in for the warm water - great recipe.

Pat6456 December 05, 2008

OMG I can't believe I didn't rate these sooner! I have been doing a dry run on Thanksgiving for the last month (!!!) and these were SO excellent! Beware! It makes the equivalent of FOUR LOAVES, but they are just so amazing that I gave some of the batch to my bosses and friends and they adored it! This is also a very forgiving bread! I forgot to put the eggs in it and after 45 min of NOT rising, I realized my mistake, added the eggs, and it perked right up! Thanks for posting Homegirl!

bcfossett November 23, 2008